Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Infuse 0.25 teaspoon of saffron threads in 2 tablespoons of warm water for 15 minutes to extract its flavor and color.

2. 2

   In a medium bowl, combine 0.5 cup of Greek yogurt, 2 minced cloves of garlic, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of turmeric, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the saffron-infused water, mixing well to form a marinade.

3. 3

   Place 600 grams of chicken breasts into a large sous-vide safe bag, pour the yogurt marinade over the chicken, ensuring all pieces are thoroughly coated, then seal the bag using a vacuum sealer or the water displacement method, and marinate in the refrigerator for at least 2 hours or preferably overnight.

4. 4

   Preheat your sous-vide water bath to 63°C (145°F) and carefully submerge the sealed chicken bag, cooking for 1.5 to 2 hours until the chicken is tender and cooked through.

5. 5

   While the chicken cooks, prepare the spiced tomato jus by heating 1 tablespoon of olive oil in a small saucepan over medium heat, then sautéing 0.5 small finely diced red onion for 3-4 minutes until softened; add 1 pinch of saffron threads, 400 grams of crushed tomatoes, 0.25 cup of chicken broth, and 0.5 teaspoon of sugar, simmering for 10-15 minutes until the sauce slightly thickens.

6. 6

   Carefully remove the chicken from the sous-vide bag, pat each piece thoroughly dry with paper towels, then sear each piece in a hot pan with 1 tablespoon of olive oil for 2-3 minutes per side until golden brown and beautifully caramelized.

7. 7

   Slice the seared chicken breasts into medallions and serve immediately with a generous amount of the warm spiced tomato jus, garnished with 2 tablespoons of fresh chopped parsley.